I've always been curious about the idea that a wine that holds up on the second day is well suited for aging. It is certainly well suited to handle exposure to oxygen for 24 hours. But is this really proof of longevity? Everybody thinks so. But everybody thinks a lot of things that aren't true.
Before you start writing letters, I'm not making any claims for or against here -- unlike the controversy I started by claiming that decanters are just for show which is definitely true, and you can write all the letters you want but the facts won't change) -- I'm just expressing a curiosity on the topic.
It's a tough hypothesis to test rigorously. But regular readers know that rigor isn't actually one of The Lab's strong suits. So we'll test it in our own way.
I figured since I'm watching the evolution of the Pyramid Valley Riesling anyway, I might just add this test to the mix. So last night, I left a single glass worth of wine in the bottle -- which did require a great deal of discipline on my part. No inert gas; no pump. I just capped the bottle and put it back in the fridge.
Twenty-four hours later...
It was still brilliant. No discernible fade. The acidity was crisp and bright. The fruit luscious. If anything the aromatics had improved.
If there's any truth in this notion, this wine should hold up for the duration.
Guess we'll see about that.
And if you do write letters, please be sure to mention the Stelvin closure (screw top) because The Lab is just looking for an excuse to enter into the whole cork controversy as well.